Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

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Dessert - April 2008

Schiacciata Alla Fiorentina (Florentine Sponge Cake)

April 30th 2008 13:41

Schiacciata Alla Fiorentina (Florentine Sponge Cake)

About Schiacciata Alla Fiorentina

This cake comes from Florence, where it is traditionally eaten on the Thursday before Lent. Try it filled with whipped cream too.

About Lent

In most Christian denominations, Lent is the forty-day period (or season) lasting from Ash Wednesday to Holy Thursday. The forty days represents the time Jesus spent in the desert, where, according to the Bible, he endured the temptation of Satan. The six Sundays in Lent are not counted in the forty days because each Sunday represents a “mini-Easter” celebration of Jesus’ victory over sin and death. In those churches which follow the Byzantine tradition (e.g. Eastern Orthodox and Eastern Catholics), the forty days of Lent are calculated differently; Sundays are included, but the days of Holy Week are not. Lent is a time of preparation for Holy Week, which recalls the events linked to the Passion of Christ and culminates in Easter, the celebration of the Resurrection of Jesus Christ.

INGREDIENTS

Serves 8

1 oz fresh yeast / 2 (¼ oz) packages active dry yeast
1 cup lukewarm water
4 cups all-purpose flour, sifted
4 eggs
⅔ cup sugar
½ cup butter, melted
1 orange, grated zest
pinch of salt
¼ cup confectioners’ sugar

For the jelly-roll pan

Butter, as needed
Flour, as needed

1. Preheat the oven to 350ºF.

2. Dissolve the yeast in a little of the warm water.

3. Place the flour in a large mixing bowl and pour in the yeast mixture. Mix until the flour has all been absorbed, adding enough of the remaining water to obtain a smooth dough.

4. Transfer to a lightly floured work surface and knead for 5 minutes.

5. Wrap in a clean dishcloth and leave in a warm place to rise for 1 hour.

6. Knead the dough again, adding the eggs, sugar, butter, orange zest, and salt.

7. Butter and flour a jelly-roll pan.

8. Spread the dough out in the pan. Leave to rise for another 2 hours.

9. Bake for 30 minutes.

10. Set aside on a cake rack to cool.

11. Sprinkle with confectioners’ sugar and serve.

**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**

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Posted By: Scarlett - Category: Cakes

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Pear and Ginger Upside-down Pudding

April 29th 2008 13:19

Pear and Ginger Upside-down Pudding

About Pear and Ginger Upside-down Pudding

This dessert has all the rich stickiness of a traditional gingerbread pudding.

About Black treacle

This dark viscous syrup has a distinctive and very traditional molasses flavour. It is particularly suited to use in bakery products such as rich fruitcakes, treacle scones and parkin as well as toffee, liquorice and humbugs. It may also have a use in healthcare products such as elixirs and cough linctuses.

INGREDIENTS
Serves 6

sunflower oil for greasing
1 tablespoon dark, muscovado sugar
450 gm / 1 lb firm pears, such as Conference, peeled, cored and sliced

For the batter

125 gm / 4½ oz plain white flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
100 ml / 3½ fl oz skimmed milk
125 gm / 4½ oz dark, muscovado sugar
3 tablespoons black treacle
1 egg
2 teaspoons sunflower oil

To serve

low-fat custard or natural yoghurt

1. Heat the oven to 180ºC / 350ºF. Brush a 22-cm / 8½-inch round cake tin with oil. Line the base with baking paper and sprinkle it with sugar.

2. Arrange the pears in the base in a wagon wheel pattern.

3. To make the batter, sift together the flour, bicarbonate of soda, cinnamon and ginger.

4. Heat the milk, sugar and treacle together, stirring until the sugar has dissolved.

5. Beat together the egg and oil, then stir them and the milk mixture into the flour, beating well to give a smooth texture.

6. Tip the mixture over the pears and bake fro 35-40 minutes until risen and firm to the touch.

7. Run a knife around the edge of the pudding and turn it out onto a plate.

8. Serve hot, with custard or yoghurt.

**From "Low Fat No Fat Cookbook”, “Britishsugar.co.uk” and “Wikipedia, the free encyclopedia"**